By Chelsea
Spiced Banana Rhubarb Muffins - The Sweet and Simple Kitchen
Updated at: Mon, 27 May 2024 17:10:22 GMT
Nutrition balance score
Unbalanced
Glycemic Index
67
Moderate
Nutrition per serving
Calories3288.9 kcal (164%)
Total Fat171.6 g (245%)
Carbs393.9 g (152%)
Sugars183.4 g (204%)
Protein47.2 g (94%)
Sodium3689.5 mg (184%)
Fiber12.9 g (46%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
Preheat your oven to 375F. Line 2 muffin tins with 6 muffin liners each – spreading them out across the pan – this will help to ensure even baking.
Step 2
Slice your rhubarb into half inch chunks and place in a bowl. Add brown sugar and stir. Allow to sit while you prepare your muffins.
Step 3
In a large mixing bowl, whisk together flour, sugars, spices, baking soda, baking powder and salt. Set aside.
Step 4
In a separate bowl, whisk together buttermilk, mashed banana, eggs, vanilla and oil until combined.
Step 5
Make a well in the center of your dry , and pour wet into the well. Use a spatula to gently fold wet into the dry until just combined and there are some floury bits left. Add sliced rhubarb and gently fold until just combined, taking care not to over mix.
Step 6
Use an ice cream scoop to spoon batter into the prepared muffin tins, filling all the way to the top and mounding slightly for a nice big muffin. Sprinkle the top with a bit of granulated sugar and place muffins in the oven, 1 pan at a time. Bake for 18-20 minutes or until the tops are golden brown and the tops spring back to the touch.
Step 7
Remove from oven and allow to cool 5 minutes before digging in! Enjoy on their own or with a spot of butter (my personal favourite way).
Notes
1 liked
0 disliked
Easy
Sweet